Salted Common Bleaks or sardines
- 2 lb Common Bleaks
- ⅝ lb coarse salt
Use fresh Common Bleaks just caught. Lay the Common Bleaks over a rush matting and remove them as soon as they are dry enough. Arrange them in layers into an earthenware jar (which must be stored in a cool place, such as a cellar), alternating a layer of fish and a layer of herbs, roughly chopped, and a generous amount of coarse salt.
Place a wooden board, slightly smaller than the jar over the fish with a weight on top to keep it well-pressed. Cover with a cloth and tie it around the jar rim. Store the jar in the cellar for two monts. To be eaten the Common must be de-salted by rinsing them under running water and then soaking in milk for an hour. They are an excellent accompaniment for spaghetti and freshly-made polenta.